• 150 g of white flour
    • 73g butter
    • 1/8 teaspoon salt
    • 30 g powdered sugar
    • 1 large egg, lightly beaten.
    • 3 egg yolks
    • 70 g powdered sugar
    • 60 ml freshly squeezed gulupa juice
    • Finely grated rind of 1 lemon
    • 60 g of butter.
  • Egg whites
  • The weight of egg whites in ordinary sugar
  • The weight of the egg whites in icing (powdered) sugar
  • Lemon (or vanilla, or cinnamon).
  • Mix flour, shortening, and salt in a food processor until mixture has the consistency of breadcrumbs. Add the powdered sugar and pulse to combine, gradually add the egg.
  • Dump the dough onto a clean table and, with your hands, knead it into a ball. Wrap in plastic wrap and put in the fridge for 30 minutes.
  • Lightly butter and flour a plate of twelve individual muffins.
  • Knead the dough placed between two parchment papers, with a rolling pin, until it is 5 mm thick.
  • Cut out 7cm circles with a cookie cutter. Line the prepared moulds. The dough seems a little bigger but consider that it shrinks when baked.
  • Prick the bases with a fork and put in the fridge for 30 minutes.
  • Preheat oven to 180°C.
  • Beat egg yolks and sugar in medium heatproof bowl until light and fluffy. Stir in lemon juice and zest.
  • Place the bowl over a saucepan of boiling water, making sure the bottom of the bowl does not touch the water, and cook, stirring constantly, until thickened, about 5 minutes. Add the butter, a little at a time, beating after each addition, until just combined.
  • Remove the bowl from the heat and set it aside to cool slightly. Cover the surface of the lemon cream with parchment paper and refrigerate for about 30 minutes.
  • Bake the tartlets for 10 minutes, until the edges are golden brown. Brush with egg white and bake for another 3 to 5 minutes, they should be crispy and well browned.
  • Put on a wire rack and allow to cool completely. 6. Spoon the lemon cream into the tartlets. Serve chilled or at room temp. environment.


Place the egg whites in a container and mount them until stiff; when they are very firm (when you lift the fork or the mixer there should be ridges), add the sugar and mix little by little, gently.
To give it a specific flavor you can use lemon or vanilla essence, substitute part of the icing sugar, or whatever you prefer.
Place the mixture in molds with a pastry bag or with a spoon on baking paper.
Bake at 100° until the meringue is dry. The cooking time depends on the size of the preparation but is usually approx. of 50 min.

Chef pastelera
Ana Belén Charry